Bring water to a boil by itself first. Then add margarine andsprinkle in the millet.Stir briefly, and partially cover. Turn heatto low.

Cook the millet for 15 to 20 minutes only! Stir with a fork halfwaythrough cooking and again at the end. This time, it is desireablethat the trapped steam escape, otherwise it will keep cooking themillet even after it is removed from the direct heat. So fluff itwith a fork, a lot, after it is cooked, and leave it uncovered.This is the best deterrent to mushiness. Add salt after it iscooked.